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Tip w/ the chopping: Food processor. Then just add the cheese and stuff and give it a couple spins with the blade, and add the egg white in a couple sections, and give it a couple more spins. The finer the chop, the better it seems to hold together.

I've made this many times using the recipe at Your Lighter Side ( http://yourlighterside.com/2012/11/cauliflower-pizza-crust-with-gourmet-vegetarian-toppings/ for some great topping ideas) and love it!
- 8/10/13

This was absolutely wonderful. Thanks for the creative genius that comes up this. The cayenne is a great touch. I used fat free cheddar and a little parmesan. A little soft in the middle but still got that fulfilled pizza feeling. Yum.
- 9/4/13

I was worried it would be too thick, as some posters had commented. I ended up going WAY too thin, & having to scrape what was salvageable off the pan and eating that. The flavor was good, but I messed it up, so I'll be making it again, and hopefully giving it 5 stars! (And avoiding user error)
- 4/15/14

I was so skeptical about using cauliflower as a pizza crust! I made these crusts a couple of days ago and put my pizzas together tonight - I was amazed! I didn't miss all that bread because I felt like I was getting it in the cauliflower. Great recipe!!
- 10/2/13

All I can say is WOW! The flavor is amazing and you would never know it's made with cauliflower. We used fresh cauliflower.We doubled recipe and flattened out in a half sheet pan for a hand tossed type crust, then baked until nicely browned. We topped it with mozzarella and turkey pepperoni.YUM! :)
- 2/10/15